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Homemade Sauerkraut
Servings: 4 people
  • 1 medium-size cabbage
  • 1-2 carrots
  • 2 tbsp salt
  • 2 bay or laurel leaves
  • pepper to taste
  1. Shred the cabbage and carrots, add salt and knead it all with clean hands until the cabbage juice covers the ingredients. Add pepper and bay leaves. Cover it all with a plate or dish and place something heavy on top, to keep the cabbage "drowning" in its own juice. Keep it at a room temperature for 2-3 days mixing it once or twice a day with a wooden spatula or with clean hands.

    In 3 days the cabbage is ready. Store it in the fridge. Enjoy!